Peshawari Chole Recipe
Description:
Peshawari Chole is a flavorful and spicy chickpea dish from Punjab, with a hint of Peshawari cooking style. This dish pairs wonderfully with Bhatura or Naan and makes for an ideal Sunday lunch for the entire family. It can also be enjoyed as a delicious topping for Samosa or Aloo Tikkis during tea time. The recipe requires soaking chickpeas for at least 6 hours before cooking, so some prior planning is needed.
Cuisine: Lucknowi
Course: Dinner
Diet: High Protein Vegetarian
Ingredients:
- 1 cup Kabuli Chana (White Chickpeas)
- 1 Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 Green Chilli, finely chopped
- 1 inch Ginger, grated
- 2 cloves Garlic, grated
- Salt, as per taste
- 2 Tea bags
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1-1/2 tsp Anardana Powder (Pomegranate Seed Powder)
- 1 tsp Coriander Powder (Dhania)
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1/2 tbsp Lemon Juice
- Oil, as required
Preparation Time: 10 minutes
Cook Time: 40 minutes
Instructions:
- Soak the Chickpeas: Wash and soak the Kabuli Chana in water overnight or for at least 6 to 8 hours.
- Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of water, cardamom, cinnamon, and salt to the cooker. Place the tea bags on top of the chickpeas. Close the lid and pressure cook for 4 to 5 whistles. Reduce the heat to low and simmer for 15 minutes or until the chickpeas are fully cooked. Let the pressure release naturally.
- Prepare the Masala: In a saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they turn light brown. Add the chopped tomatoes, green chilli, ginger, and garlic, and sauté for about 5 minutes. Add the red chilli powder, coriander powder, pomegranate powder, and garam masala. Cook until the tomatoes soften and the masala leaves the oil.
- Combine the Chickpeas and Masala: Once the steam releases from the pressure cooker, discard the tea bags and reserve 1 cup of the boiled chickpea water. Add the chickpeas and whole spices from the cooker to the masala in the saucepan. Stir well and add more salt to taste. If needed, add a little of the reserved chickpea water to adjust the consistency. Cover and let the chickpeas simmer for 10-15 minutes over medium heat.
- Finishing Touches: Turn off the heat and drizzle lemon juice over the chole. Garnish with freshly chopped coriander.
- Serve: Serve the Peshawari Chole with hot Bhatura or Naan for a perfect family meal. You can also top Samosa or Aloo Tikkis with the chole for a tasty tea-time snack.
Enjoy the rich, spicy flavors of Peshawari Chole!
